Yield: 4 servings
Measure | Ingredient |
---|---|
4 ounces | Semisweet chocolate, chopped |
\N \N | Into 1/4-inch pieces |
2 cups | Half-and-half |
½ cup | Granulated sugar |
½ cup | Unsweetened cocoa |
4 larges | Egg yolks |
1 tablespoon | Cornstarch |
4 ounces | White chocolate, chopped |
\N \N | Into 1/8-inch pieces |
Bring on the night by melting the semisweet chocolate in the top half of a double boiler over medium heat. Stir the chocolate constantly with a rubber spatula until it is completely melted and smooth, then remove from the heat and set aside. Heat the half-and-half, ¼ cup sugar, and the cocoa in a 3-quart saucepan over medium-high heat.
When hot, whisk to dissolve the sugar. Bring to a boil. While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl until slightly thickened and lemon-colored. Pour the boiling half-and-half mixture slowly into the egg yolks and stir to combine. Return the mixture to the saucepan and heat over medium-high heat, stirring constantly, until it begins to boil and becomes quite thick, about 30 seconds. Remove the pan from the heat and transfer the mixture to a large bowl. Add the melted chocolate, then place the bowl in ice water and stir the pudding until it is cold. Fold all but 2 tablespoons of chopped white chocolate into the pudding.
Portion ¾ cup of the pudding into each of 4 dessert dishes and sprinkle ½ tablespoon of the remaining white chocolate over the top of each.
Yield: 4 servings
BAKERS' DOZEN MARCEL DESAULNIERS SHOW #BD1A25